ABSTRACT
Sour cream is a relatively heavy, viscous product with a glossy sheen. It has a delicate, lactic acid taste with a balanced, pleasant, buttery-like (diacetyl) aroma (1). Various types of sour cream are found in many regions of the world. The products vary in regard to fat content and by the presence or absence of nondairy ingredients. Furthermore, both cultured and direct acidification is utilized to lower pH. This chapter will cover sour cream as it is produced in the United States and its French counterpart-crème fraîche.
